Okay. This soup is absolutely delicious and you should probably try it! You may even have all of the ingredients on hand at this very moment. That’s precisely how I dreamt up this soup- with some sweet potatoes that needed cooking and a pantry full of staples (red lentils, vegetable broth, coconut milk)- this soup came together in a snap!

As always, being conscious of meal balance, I made sure this soup included a protein source. I love all varieties of lentils, but I find red lentils to be particularly versatile. Once this soup is pureed, you will have no clue those protein- and fibre-packed lentils are in there. A sneaky ingredient for those less than keen on the healthy stuff (*ahem*…..my husband!).

This soup freezes well too, so makes for a great meal prep recipe on the weekend! I hope you love it!

And for a behind the scenes view of my *very* basic food photography- the cutest assistant and taste-tester there ever was!

Red Curry Carrot & Sweet Potato Soup

Ingredients:

2 medium onions, diced
4 cloves garlic, grated or minced
Thumb-size piece of ginger root, grated
3 tbsp. red curry paste
Juice of one lime (about 2 tbsp.)
1.5L no salt added vegetable broth
1 medium sweet potato, peeled and diced (2 cups)
3-4 large carrots, peeled and diced (3 cups)
1 cup red lentils
1-398mL can coconut milk (full fat for creamier soup)
Optional: a dash of cayenne pepper, to taste

Optional Garnishes:
Tamari pumpkin seeds (recipe here)
Toasted coconut
Thinly sliced radishes
Fresh basil or cilantro
Additional coconut milk or Greek yogurt or kefir

Directions:
1) Heat a drizzle of olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened/ translucent, about 5-7 minutes. Add the garlic and ginger and continue cooking for 2-3 minutes.

2) Add the curry paste and lime juice, stirring to release any stuck-on bits from the bottom of the pot. Cook for 2-3 minutes.

3) Add the broth, sweet potato, carrot and lentils, and stir to combine. Increase heat to medium-high and bring to a boil, then reduce and allow to simmer for 35-45 minutes, or until all of the veggies are soft (*tip: Ensure veggies are quite soft, as this will allow for a smoother consistency once blended).

4) Add the coconut milk and stir to combine. Transfer soup, in batches, to a blender and blend until smooth.

5) Serve! Garnish as desired!